This weeks recipe is once again from I love cupcakes. I'm not a fan of orangey stuff, but its good to try something different.
Ingredients (makes 12):
2 tbsp poppy seeds
2 tbsp hot milk
85g butter, softened
85g caster sugar
finely grated rind of 1/2 orange
1 large egg, lightly beaten
100g self-raising flour
2 tbsp hot milk
85g butter, softened
85g caster sugar
finely grated rind of 1/2 orange
1 large egg, lightly beaten
100g self-raising flour
for the topping:
85g butter, softened
finely grated rind of 1/2 orange
175g icing sugar
1-2 tbsp orange juice
finely grated rind of 1/2 orange
175g icing sugar
1-2 tbsp orange juice
How to:
- Preheat oven to 180c/350f/Gas Mark 4.
- Place the poppy seeds and milk in a small bowl and set aside for 10 minutes (This is the first time I read this instruction, not sure of its importance).
- Put the butter, sugar and orange rind in a bowl and beat until fluffy.
- Gradually beat in the egg.
- Sift in the flour and, using a metal spoon, fold gently into the mixture with the poppy seeds and milk.
- Spoon the mixture into paper cases.
- Bake for 20 mins or until risen and golden brown.
- Transfer to wire rack and leave to cool.
For the topping:
What I learned:
- This time, I used the bottom heat only on my oven, and gave the cupcakes 15, not 20 mins. They probably would have been fine at 12.
- I am not very good with icing sugar, the topping is still a little 'gritty' (any hints and tips are welcome).
- My baby knife is pretty useful for spreading the icing on top of the cakes. I've bought an icing bag since, so prepare for some, erm... interesting shapes in future....
Feedback:
I enjoyed, although the bottom still seemed a little overdone. I'll update after I have shared the rest at work and received the general consensus.
Weight Watchers points: 6.
I enjoyed, although the bottom still seemed a little overdone. I'll update after I have shared the rest at work and received the general consensus.
Weight Watchers points: 6.
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